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1
Remove flaps from squid sacs if attached, reserving them, and cut sacs crosswise into 1/4-inch-thick rings.
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2
Cut reserved flaps into 1/4-inch-thick strips and halve tentacles lengthwise if large.
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3
Remove tough muscle from side of each scallop if necessary.
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4
Have ready a large bowl of ice and cold water.
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5
In a large saucepan of boiling salted water cook shrimp 1 minute, or until pink and just cooked through, and transfer with a slotted spoon to ice water to stop cooking.
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6
Add scallops to boiling water and cook at a bare simmer 2 minutes, or until just cooked through.
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7
Transfer scallops with slotted spoon to ice water to stop cooking.
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8
Add squid to boiling water and cook 20 to 30 seconds, or until just opaque.
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9
Drain squid in a colander and transfer to ice water to stop cooking.
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10
Drain seafood well in colander and transfer to a bowl.
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11
Chill seafood, covered, until cold, at least 2 hours, and up to 1 day.
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12
In a blender blend together herbed oil ingredients on high speed 1 minute.
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13
Pour oil through a fine sieve into a bowl, pressing hard on solids, and discard solids.
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14
Herbed oil may be made 2 days ahead and chilled, covered.
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15
One hour before serving, toss seafood with lemon slices and lemon juice.
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16
Divide seafood among 12 bowls and drizzle with herbed oil.
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17
Sprinkle salads with sea salt and serve additional sea salt on the side.
